Easy Chicken Paella Recipe

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This easy chicken paella recipe uses the delicious, mild, tasty and somehow addictive chicken meat as the only ingredient of animal origin and the essence of traditional Spanish paella.

Not only is a simple and interesting meat paella, with its particular flavor, but it is also an alternative to seafood paella for allergy sufferers, or for those intolerant to other meats present in other types of this dish.

Furthermore, this is an easy recipe (actually one of the easiest meat paella), especially for those who don’t live in Spain, or they just want to cook quick paella with the ingredients found at home.

How to make an easy chicken paella

Total time: 1h🥘 Prep time: 15′🥘 Cooking time: 45′

This is an easy recipe, almost basic I would say. And, as you can see, it was made in a normal pan, not in a paella. So bookmark this page, follow the steps and be ready to enjoy a non-fully-traditional but tasty dish at home.

Pour olive oil into the paella pan. Heat over medium heat

Add the pepper, the beans, and the garlic. Stir while softening

Season the chicken pieces with salt and black pepper. Sauté them in the hot oil until they get browned

Sprinkle the paprika and saffron. Let it sauté for about 5 minutes to infuse

Take out the pieces of meat and pepper from the paella. It is time to make the “sofrito“

Add the finely chopped onionSauté until tender

Add the grated tomato. Let it cook and slightly evaporate until it becomes a dark red paste.

Add the meat back to the pan. Stir to mix it with the sofrito

Add half of the peppers back. Stir and keep cooking for a few more minutes

Pour the hot stock. Increase the heat to boil

Add the rice and stir for the last time. Make sure the rice is completely covered by the stock

Cook for 10 minutes over high heat and then lower the heat to continue for another 10 minutesUntil there is no liquid (almost)

Once most of the liquid has been absorbed, try the rice. If it is still hard, add more stock and continue cooking for a few more minutes until al dente.

Cover the pan. Let it cook for 5 more minutes

Turn off the heat. Decorate the paella with a few slices of lemon, the rest of the roasted peppers and rosemary.

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